Halal Cake Food Grade Emulsifiers , Span 60 Sorbitan Monostearate
Description:
Spans are used in the manufacture of food and healthcare products as non-ionic surfactant with emulsifying, dispersing and wetting properties. They also employed to create synthetic fibers, metal machining fluid, and brighteners in the leather industry, and as an emulsifier in coatings, pesticides, and various applications in the plastics, food and cosmetics industries.
Specification:
| | Item | Unit | Specification |
| 1 | Appearance | —— | White to yellow waxy beads or flake |
| 3 | Acid value | mg KOH/g | 5-10 |
| 4 | Saponification value ( | mg KOH/g | 147-157 |
| 5 | Hydroxyl value | mg KOH/g | 235-260 or as request |
| 6 | Lead(Pb) | mg/kg | ≤2 |
Applications:
1. Dry yeast
Function:Act as carrier of the active yeast, promote dry yeast shape and maintain the bio-activity after hydration.
Dosage:10-15% of water, 1% of dry yeast
2. Margarine
Function:Imparts fine and stable water dispersion. Improve plasticity. Prevent splashing during frying.
Dosage:1-1.5%
3. Shortening
Function:Adjust oil crystal. Improve stability and whipping strength.
Dosage:1-1.5%
4. Whipping cream
Function:Shorten whipping time. Improve foam volume and structure. Create a nice and stiff foams.
Dosage:0.2-0.5%,usually with DMG and PGE
5. Coffeemate
Function:Give a more uniform fat globule size distribution resulting in improved whitening effect and disslove in water well.
Dosage:0.5-1% of oil and fat,usually with DMG
6. Cake emulsifier
Function:Enlarge cake volume, improve cake texture and paste stability. Prolong shelf life
Dosage:3-5%,usually with DMG, PGE and PGMS
7.Bread
Function:Enlarge volume and improve texture.
Dosage:0.3% of flour, usually using mixed emulsified oils and fats
8. Ice cream
Function:Promote emulsifying of dairy fat. Prevent thick ice crystal. Improve mouth feel. Increase bulging rate. Improve shape retention.
Dosage:0.1-0.3%,usually with DMG
9. Confections and chocolate
Function: Improve dispersing of oils and fat. Decrease syrup viscosity and adjust crystallization of confections.
Dosage:0.3%-1%, usually with Tween 60
10. Dairy
Function: Promote dispersing of fats and prevent delamination.
Dosage: 0.1-0.3%
Masson Science & Technology Industry Co.,Ltd is a professional new-type chemicals enterprise combined into research and development, production and sales. The company's competitive product is food raw materials and food additives(DMG, DATEM, SSL). The company insists on the spirit of "sincere management, strict quality control, customer as god" , get consistent high praise from customers at domestic and abroad.
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Product Tags:
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CAS 1338-41-6 Food Grade Emulsifiers Sorbitan Fatty Acid Esters Span 60 Food Additives Images
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